Method

Step 1

Cut fish in half diagonally. Score 3 slashes into skin of each piece, then rub liberally with spices. Season to taste with salt and pepper. Heat 2 tablespoons olive oil in a large, non-stick frying pan over medium heat. Cook 1/2 the fish, skin-side down, for 4 minutes, then turn fish and cook for a further 2 minutes. Set aside and cover to keep warm. Repeat with remaining olive oil and fish.

Nutrition

2807 kj

Energy

53g

Fat Total

10g

Saturated Fat

5g

Fibre

44g

Protein

122mg

Cholesterol

268.56mg

Sodium

4g

Carbs (sugar)

4g

Carbs (total)

All nutrition values are per serve

Notes

Hint: This sharp-flavoured salad is a versatile side dish, complementing most white meats and seafood. Vary it by adding pieces of crisp fried prosciutto, or canned cannellini and borlotti beans for vegetarians. Cheeses such as pecorino or parmesan would also work well.

Author: Lisa Featherby

Image credit: Andrew Lehmann

Publication: Notebook:

This recipe features in

comments & ratings

Shop this week's catalogue now

A note about relevant advertising

We collect information about the content (including ads) you use across this site and use it to make both advertising and content more
relevant to you on our network and other sites. This is also known as Online Behavioural Advertising. You can find out more about our
policy and your choices, including how to opt-out
here.